I have to admit, this takes some time! I would highly recommend putting this together on the weekend and making extra to freeze for later. I make this recipe without a bunch of different faux cheeses. I do this because I can only stock up on so many Rice Alternative cheeses at a time! My local grocery store is a small one, but they do carry Lactaid cottage cheese! So, I have developed this recipe using only that cheese for the creaminess you look for in a hot pasta dish! I have used many different vegetables for this recipe, but for this version I have left it simple and you can decide what you want to do to make it your own. I know some of you live with others that are not lactose challenged, so this recipe makes it easy to separate into 2 dishes so those horrible people that must have melty cheese can have it! Now, I am not a vegetarian, but I do like to add vegetarian versions of meat products to meals when I can. Let's be honest, they are just lower in fat and calories (and no one gets hurt for you to eat them). I am always looking for a healthier alternative. I am very aware of healthy eating and taking care of myself. A lot of that comes from having so many stomach issues and just trying to make things better. I do know that eating a lot of fatty foods can make IBS (irritable bowel-oh I may have forgotten to mention that I have that too!) worse. So, when I added up the numbers on this one, I was really shocked! It is so low in fat and calories that you can eat more than you think you should...and have room for dessert (or seconds)!

Slice eggplant into thin strips. Lay on a wire rack over a sheet pan or on paper towels. Heavily salt and let sit for 30 minutes. Turn eggplant over, heavily salt and let sit for 30 more minutes. This helps to take out the moisture and the bitterness in the eggplant. While you wait, cook onions and garlic with a little cooking spray until they are tender(if you need a little more moisture to cook them, add a little water and let it cook down). Add pasta sauce, Boca and rosemary. Cover and let cook for about 30 minutes. In a separate bowl combine cottage cheese, egg substitute and a pinch of salt and pepper. When eggplant is ready, rinse it well and then pat it dry. Spray 13x9 baking dish with cooking spray. Ladle a little sauce on the bottom to keep the eggplant from sticking to the pan. Place a layer of eggplant down. Then a layer of sauce and some of the cottage cheese mixture. Continue layering until you end with the cottage cheese mixture. Place bread in a food processor and grind to make bread crumbs. Sprinkle bread crumbs over top of lasagna. Bake covered for 45 minutes and then uncovered for 15 minutes. Be careful to watch it so the bread crumbs won't burn. Let sit for 15 minutes before cutting.

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